A lady of good taste

Put the peaches in a fancy serving bowl. A good brand of peaches must be used, or poached fresh peach halves in simple syrup. Put the wine jelly and lime juice in the top of the double boiler and heat over hot water just until the jelly is melted. Pour the sauce over the peaches and serve at once. For an extra touch scatter coconut over the top, fresh coconut or Baker’s, Southern style. Mousse au Chocolat 14 pound dark sweet chocolate 5 egg yolks, beaten 5 tablespoons strong coffee 5 egg whites, beaten 2 tablespoons whiskey Grate the chocolate into the top of the double boiler, add the coffee and cook until the chocolate is melted then add the whiskey and the beaten yolks of eggs. Fold in the stiffly beaten whites and pour into pots to chill at least two hours or it may be piled into a fancy serving bowl. Frozen Apricot Whip 1 cup sieved apricot pulp 2 cups powdered sugar 1 teaspoon almond extract 2 cups cream, whipped Mash enough dried, cooked apricots through a sieve to make a full cup. Mix with the sugar and extract and let them stand 15 minutes. Add the whipped cream and freeze 5 hours in the refrigerator tray, stirring several times during the freezing. [ ror | Brown Betty chopped tart apples brown sugar bread crumbs cinnamon lemon juice bits of butter Put a layer of chopped apples in a greased baking dish and cover with all the ingredients, a few drops of lemon juice, light sprinkling of crumbs and sugar, cinnamon and bits of butter. Repeat this until the dish is full. Bake 45 minutes at 325 to 375 degrees, covered until the last 10 minutes. Serve hot with cream or hard sauce made of brown sugar. Champagne Cup 2-quart glass pitcher Maraschino liqueur cracked ice Chartreuse pineapple and orange slices brandy lemon peel bottle of Champagne Place a 1-inch layer of cracked ice in the pitcher, garnish with a layer of the sliced fruit and curls of lemon peel then add 114 ounces each of the liqueurs and brandy. Repeat this until the pitcher is half full. Put ina long spoon and bring to the table. Open the bottle of Champagne and fill the pitcher. Serve each guest from the pitcher and then keep adding the Champagne to the pitcher until the Champagne is used. John Carter’s Fruit Punch grapefruit juice sliced pineapple fresh orange juice Maraschino cherries fresh lemon juice White Rock pineapple juice sweeten to taste pinch of salt [ 102 | SING AN ys. == 2 N eS es Ay SS MN \ NS SSS na Peay D jean iA ; ia oa AA Roh ney, } tL } rT % # Nyon eek Ah ye? be fii fv i fi Ah od f i AA } py he M pen aeity Y 4 Va ind ian / ; i! ait i x i ue yy SOME MENUS AT REYNOLDA — “a 5 ry . fi -ae = aaa RAS a eS SS A Woah * EERE OEE: Beamer whos PA ROAST DCN NTE Teas Pay ate Matra UCU Pecan ELC AUUD aay eye aPC EEO TE eR a yd Sherry Consommeé Toast Strips Leg of Lamb Pears Chdteau Latour, Chdteau Lafite, Chéteau Haut Brion or Rhine Wine Riced Potatoes String Beans Asparagus, Hollandaise (separate course) Lime Sherbet Cookies Sherry Green Turtle Soup or Madriléne Toast Strips Roast Beef Cream Horseradish Sauce Chambertin or Clos de Vougeot Baked Spaghetti with Cheese String Beans Lettuce and Carrot Strips (Lemon Juice French Dressing) Ice or Ice Cream Cookies [ 105 ] Sherry Turtle Soup Toast Strips Steak Fried Onions Chambertin or Clos de Vougeot Corn String Beans Watercress, Lettuce and Endive Salad (Lemon Juice French Dressing) Vanilla Ice Cream, Cherries Jubilee Soup or Cranberry Juice Steak Corn or Beets String Beans Biscuits Slice Pound Cake, Hot Fudge Sauce